KÄNDI

 

KÄNDI shows how science can be converted into pleasure. New candy bars that were developed by a physicist in the KÄNDI-lab are not only sustainable, handmade sweets; they taste fantastic and look pretty good! Now you can be among the first to taste them.


The average lifestyle in the wealthy countries results in too high use of resources to be sustainable. Food and agriculture play a surprisingly big role here. So, what we eat can ultimately have a quite big impact on whether or not our lives become globally more sustainable.

 

KAENDI_hand_production Illustrations of the production process

DELICIOUS, VEGAN, HANDMADE

At KÄNDI we develop premium candy bars and caramels of highest quality, which are then made by hand. All of this is done without making use of any animal-based ingredients to show that finest taste can also be vegan. With KÄNDI we want to show how ‘candy’ should be: delicious, pretty, and sustainable. According to us, candy has to fulfill one function more than any other: to reward ourselves, to give us special moments. A cheap mass-product made from low-quality ingredients can never do this. But also many expensive, sustainable sweets show too little attention to a perfect combination of flavor, smell, texture and look.

 

WHAT’S SUSTAINABLE AT KÄNDI?

At KÄNDI we’re busy with developing and producing new, better food, free of animal-based ingredients. Livestock holding is in general coupled to a very high consumption of natural resources. Most of all, this comes from growing, transporting, and processing animal feed and the high emissions of greenhouse gases through ruminants. It’s possible to greatly reduce the ecological footprint of candy by making use of alternative recipes that do not use cream, butter, or milk powder. But the price for replacing those ingredients is far too often inferior taste. This is why our goal at KÄNDI is to combine better taste with the use of more sustainable, plant-based ingredients. We further select the ingredients we use very carefully. Apart from demanding highest quality of flavor and taste, we prefer to handle organic and fairly produced goods as much as possible.

 

FOR WHAT DO WE PLAN TO USE THE RECEIVED MONEY?

Over the last three years we developed new, promising recipes. And a few months ago we finally started our first small production and development-space in Amsterdam. We now want to see if our plan works out: Is there enough interest in our delicious sweets? Most importantly, we want to expand our tiny small-scale production by investing in new, better equipment to get rid of the biggest bottlenecks. This will first be a chocolate tempering machine, and if possible a chocolate enrober as well. We further need some money to make the transition to a fully certified organic production.



kaendi_stretchgoal Graphic illustration of the budget



WHAT DO YOU GET FOR YOUR PARTICIPATION?

You can be among the first to taste our delicious candy bars and caramels! We are completely ready with the development of our first candy bar, which we call in our beloved Denglish: piNATZ. This means peanuts in cashew caramel, coated with finest dark chocoalte with sprinkled sea salt. At the end of this crowdfunding campaign, we will also be ready with the next two bars. Kranschberry [crunch-berry] which is made from a crunchy chocolate-nut-rice-krispy filling on top of a raspberry caramel layer, coated with finest dark chocolate. And KokosMango that combines a coconut filling with mango caramel in dark chocolate. We further offer first test selections of our handmade caramels, which include our favorite Bier&Bretzel carmel (German Bretzels with Amsterdam premium beer, believe us it’s great) and our raspberry caramel. Or become an official KÄNDI co-developer and receive our newest test creations. We will of course also offer exclusive caramel and chocolate tastings (with as much physics or science as you like...). Or candy making workshops and scientific talks on science and candy. 


kaendi_piNATZ_candy_bar_01 Image: piNATZ candy bars (two bars per box).


kaendi_caramels_hand_warpping_packaging Image: Selection of our caramels. Raspberry, peanut, Bier&Bretzel...


ILLUSTRATION OF THE REWARDS OF THIS CAMPAIGN

Below you can find the various rewards that are available in this campaign. 

kaendi_rewards_illustration


WHO IS KÄNDI?

KÄNDI was founded in summer 2015 by Florian Huber. He got his PhD in physics in Leipzig, Germany and in total worked for about ten years as a scientist in fundamental biophysical research in Leipzig, Marseille, Amsterdam, and Delft. After disappointing experiences with numerous high-priced, but badly designed and bad tasting sustainable candy alternatives, he started to develop his own candy bars in 2012.

Apart from making candy bars, the KÄNDI-lab was started to develop and better understand new, innovative food. Coming from a scientific background, we would like to make use of the KÄNDI-lab to exchange ideas, concepts, recipes, and methods around more delicious and more sustainable food. To achieve this we get great support from a small but diverse team ranging from chef to environmental researcher: the KÄNDI advisory board. 

Florian_Huber_KAENDI-lab Image: Florian Huber, founder KÄNDI-lab



FURTHER QUESTIONS? OR ANY CRAZY IDEAS?

If you have further questions about KÄNDI or our products you’re more then welcome to get in touch. This is best done via mail contact [ät/> kaendi.com Or do you have some great or crazy ideas you would like to realize together with us? Then we’re very curious to hear more about it !

 

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